Double-Caramel Sticky Buns Recipe

Name: Double-Caramel Sticky Buns Recipe
Cook time: 10 h
Total time: 10 h
Cuisine: American, World Cuisine
Ingredients: 4 ounces unsalted butter (8 tablespoons; 115g), creamy and soft, about 70°F (21°C); 6 ounces light brown candi sugar, such as Brewer's Best, or deeply toasted sugar (about 3/4 cup, gently packed; 170g); 1/4 ounce ground cinnamon (about 1 tablespoon; 7g); 1/2 teaspoon grated nutmeg; 1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight; 16 ounces all-purpose flour (about 3 1/2 cups, spooned; 450g), such as Gold Medal, plus more for rolling; 3 1/2 ounces plain or lightly toasted sugar (about 1/2 cup; 100g); 2 teaspoons instant yeast, such as SAF (not rapid-rise; see note); 1 3/4 teaspoons (7g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight; 1/4 teaspoon baking soda; 4 ounces unsalted butter (8 tablespoons; 115g); 4 ounces milk (8 tablespoons; 115g), any percentage will do; 8 ounces plain, unsweetened Greek yogurt (about 1 cup; 225g), any percentage will do; 4 ounces toasted pecan halves, roughly chopped (a shy cup; 115g), or more to taste; 12 ounces light brown candi sugar, such as Brewer's Best, or deeply toasted sugar (about 1 1/2 cups; 340g); 4 ounces heavy cream, plain or toasted (about 1/2 cup; 115g); 1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight

Instructions

Cook:10h

Thanks to deeply toasted sugar—or, if you prefer a store-bought product, Belgian cassonade—, these gooey sticky buns are quite literally dripping with caramel flavor.

Updated at: Fri, 10 May 2024 19:00:33 GMT